Preparation

in a clay pot, the bacon is fried over a low heat and the sliced ​​chorizo ​​is sliced ​​in order to melt as much fat as possible. remove and, in the same fat, fry a garlic clove. a little water is added.
meanwhile, the potatoes are already cooked and passed through a sieve.
add the puree to the drop in the pan and move it with the wooden spoon giving it the shape of a ball. the migas are shaken, lie down on the platter and served with fried bacon and chorizo.

variant: if you add tomato sauce, these migas are better and more beautiful. the tomato joins the drop (Évora)

Ingredients

  • Ingredients:
  • for 4 people
  • 1 kg of potatoes;
  • 250 g of streaky bacon;
  • 300 g of meat sausage;
  • 1 clove of garlic;
  • salt